Ingredients:

180 g Epigamia Natural Greek Yogurt
100 g spinach (chopped)
¼ cup corn kernels (boiled)
25 g bell peppers (finely diced)
1 small onion (finely diced)
1 tbsp ginger-garlic paste
1 tbsp dried Italian seasoning
1 tsp salt
1 tsp black pepper
1 tsp red chilli flakes
3 tbsp butter
8 bread slices

Preparation:

1. In a large bowl mix the Epigamia Greek Yogurt, spinach, corn, bell peppers, onion, ginger-garlic paste, dried Italian seasoning, salt, black pepper and chilli flakes
2. Apply butter onto both sides of each slice of bread and set aside
3. Take a heaped tablespoon of the yoghurt mixture onto one slice of bread and cover it with another slice
4. Place the sandwich on a hot, buttered grill, and cook until golden brown on both sides.

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